It's an apricot jelly cookie bar recipe. It has crust on the bottom and is baked with the jelly on top. Today was my first attempt. Instead of using all almond flour, I used some pork rind flour because I know it absorbs some liquid. It ended up tasting great, but the crust won't hold together enough to cut it into bars, so we have to eat it with a fork. You don't grind the walnuts, you want them in small chunks. This is the crust I used today...
1 stick butter
1/4 cup Splenda Brown Sugar Blend, packed
1 egg
3/4 cup plus 2 tablespoons almond flour
1/4 cup pork rind flour
1 cup chopped walnuts
Any suggestions on how to give the crust more body so it will hold together? I think this will be a very good recipe once I get it right.
1 stick butter
1/4 cup Splenda Brown Sugar Blend, packed
1 egg
3/4 cup plus 2 tablespoons almond flour
1/4 cup pork rind flour
1 cup chopped walnuts
Any suggestions on how to give the crust more body so it will hold together? I think this will be a very good recipe once I get it right.